16 Bean Soup

2 BAGS OF 16 (OR 15) BEAN MIX, RINSED WELL
1 SMALL (ABOUT 2#) PICINIC HAM
1 MED ONION (CHOPPED)
1 BAG (SMALL) PETITE PEALED CARROTS (ANY CARROTS WILL DO)
1/4 CUP WORCHERSHIRE SAUCE
GARLIC TO TASTE
SALT AND PEPPER TO TASTE

PUT BEANS IN CROCKPOT OVERNIGHT WITH ENOUGH WATER TO COVER TWICE THE AMOUNT OF BEANS. ADD WORCHERSHIRE SAUCE. DO NOT TURN CROCKPOT ON! IN THE MORNING PUT IT HAM AND SET ON MEDIUM. LET COOK ALL DAY. ABOUT 2 HOURS BEFORE YOU WANT TO EAT REMOVE 1/2 OF BEANS AND 1/2 OF HAM. SET ASIDE. ADD CARROTS AND ONION AND COOK FOR 2 MORE HOURS.

TAKE THE BEANS AND HAM THAT WERE SET ASIDE AND LET COOL. PUT INTO A ZIPLOCK FREEZER BAG AND FREEZE FOR LATER USE. JUST TAKE OUT, THAW, ADD WATER CARROT AND ONION FOR ANOTHER POT!